Ethiopia Gelana Geisha Coffee Beans / Washed Process / Light-Medium Roast Half Pound

𖤐ˊ˗ Country: Ethiopia Process: Washed Roast Level: Light-Medium Variety: Geisha Grade: G1 Altitude: 1,350-1,780 M Flavor Profile: Jasmine, citrus, orange peel, honeyed apple, tea notes, sweet spices, and brown sugar. A delicate, clean sweetness with a balanced and smooth body. ------ The Gelana farm is located in the Guji zone of Ethiopia, near the border with South Sudan, in the village of Kersa. To its west lie Kochere and Abaya, Gedeb is to the north, and Amaro to the south. The western part of Kersa village is at a higher elevation, the southern part has a higher proportion of shade cover, and the northern part receives more sunlight. Therefore, the farm managers select the most suitable varieties for each block based on differences in altitude, soil conditions, and shading, ensuring that the coffee grown in each area develops distinct characteristics. It is this high-altitude location and climate that nurture the exquisite and elegant Geisha. The Gelana farm spans 1.5 hectares, with coffee trees planted at a spacing of 8x8 feet. The land is not heavily cultivated, and the soil retains a high content of organic matter. Coupled with the protection of diverse shade trees, the rich nutrients yield high-quality coffee cherries. Coffee is cultivated using greenhouse technology, with poultry droppings or coffee parchment added to the soil surface and within it. After 2-3 months, coffee seedlings are nurtured in greenhouses within certified nurseries, while smart technology precisely controls the growth of the seedlings. In areas with limited water, shade is provided for newly planted saplings and precious water sources. Shade trees are predominantly fruit trees like papaya and mango. These shade trees help mitigate high temperatures, protect against strong winds and pests. Furthermore, shade trees with deeper root systems do not compete with coffee for water and other nutrients. They also recycle nutrients from the soil layers and transfer them to their leaves. When the leaves fall and decompose, they provide organic matter to the coffee, serving as the best natural fertilizer. This natural shading method achieves sustainable ecological management. The Kersa village estate began gradually expanding its cultivation area only in 2011. To produce high-quality Geisha, every step is strictly controlled. Coffee seeds are sent for genetic testing to specialized institutions. Subsequently, by studying the morphology of the coffee trees, the size of the coffee beans, and cupping results, the Kosa Geisha variety, closest to the current Panama Geisha, is selected and propagated. Agronomists also conduct soil nutrient analysis and adjust the pH to ensure sufficient soil nutrients for the coffee trees. A new grading system has been implemented, establishing four internal grades to further enhance quality control. Fully ripe red cherries are handpicked with a high level of care. The cherries are placed in large tanks for about 24 hours of soaking. Then, a machine is used to separate the skin and pulp, leaving only the coffee beans encased in their parchment. At this stage, the beans are covered in a mucilage layer. The washing process aims to remove this layer. However, the mucilage is strongly adhesive and difficult to remove, requiring soaking in tanks for 18-36 hours to ferment and break down the layer. After fermentation, the beans are moved back and forth in water tanks, using the friction between the beans and the force of the water to clean them. After washing, the coffee beans remain enclosed in their parchment and have a high moisture content. They must then be dried to reduce moisture content, otherwise, they will continue to ferment and potentially mold or spoil. Therefore, the coffee beans undergo sun-drying for 1-3 weeks. Once dried, the coffee beans proceed to the hulling process, which also involves sorting and grading the beans. The washed process offers better control over coffee bean quality compared to the natural process, primarily by cleaning the coffee to slow down the "fermentation" process. However, it requires a large amount of water, making the washed process more costly than the natural process. The enchanting floral aroma is a fitting description for the captivating elegance of Geisha. The washed process, with its added fermentation step, contributes a refreshing acidity to the mouthfeel. Upon sipping, one experiences the fruity acidity of citrus and sweet orange mixed with pomelo, along with the natural essence of elegant jasmine. The mid to late palate is accompanied by the sweetness of ripe peach and honey candy, perfectly balancing the sweet and sour notes in the mouth. The finish carries a gentle, faint tea aroma, extending the rich and distinct jasmine fragrance, resulting in a well-rounded, smooth, and bright flavor with delicate layers. This is the unique, versatile charm of Geisha, like the captivating aura of an elegant lady, deep and alluring. https://live.staticflickr.com/65535/53873103724_9f7efc217e_o_d.jpg https://live.staticflickr.com/65535/53871850452_a9f92fbaf9_o_d.jpg https://live.staticflickr.com/65535/53872755731_244938168a_o_d.jpg https://live.staticflickr.com/65535/53873169780_41d8ceb1ea_o_d.jpg https://live.staticflickr.com/65535/53872755691_11c6505655_o_d.jpg https://live.staticflickr.com/65535/53873103659_17e7fd27d2_o_d.jpg https://live.staticflickr.com/65535/53872755686_722f35ed7e_o_d.jpg